Recipe in: One Dish Dinners (Stir-Fries and Skillet Dinners)

Stuffed Peppers, Americas Style

Total time: 40 minutes Quinoa makes it so much more interesting and adds a meatier texture to the finished peppers than the, more traditional, rice! Use ground turkey if you prefer.... Something else I can't get.

Ingredients:

1/3 cup quinoa

2/3 cup (5oz, 150ml) chicken stock

2 - 3 nicely shaped medium bell peppers, any color

5oz ground beef (150gr mince)

1 medium onion

2oz (60gr) mushrooms

1 rib celery

2 cloves garlic

1 tbs olive oil

1 tsp chili powder

1 tsp paprika

1 tsp dried oregano

1/2 cup (4oz, 120ml) beef stock

1 tbs tomato paste

1 tsp cornstarch dissolved in 1 tbs water

1 cup (8oz, 240ml) tomato sauce

1/2 cup (2oz, 60gr) shredded cheese

2 - 4 drops hot pepper sauce or more... optional

Instructions:

Cook quinoa in stock until done.

Put a large pot of water on high heat and bring to a boil.

Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lie nicely) and remove stem end and seeds.

When water is boiling drop peppers in and simmer for 5 minutes.

Remove (use tongs) and put into a baking dish that will just hold them (if possible).